Fermentation: we press the grapes delicately, and the must is then placed in tanks for alcoholic fermentation, which is responsible for the transformation of grape juice into wine.

This spontaneous phenomenon was first recognised and studied by Louis Pasteur in the 19th century, who discovered that it was caused by certain micro-organisms that are present in nature : yeasts.

The biochemical transformations of fermentation are very complex and it is necessary that the yeasts can operate in the best possible conditions, such as temperature, in order that the changes come about without any problems.

At the right moment, the so-called “rimontaggio” operations are carried out, that is the wine is pumped from the bottom of the tank into the higher part. This oxygenates the liquid slightly, helping the metabolism of the yeast..